Pie with potatoes and buckwheat. Potato pie with buckwheat (lenten) Fried pies with potatoes and buckwheat

Lenten baked goods are not inferior in taste and satiety to fast baked goods, and are often even better. We invite you to try a recipe for an unusually tasty and satisfying Lenten pie with buckwheat and potatoes. The dough, made using an unusual technology, will give your pie special softness and tenderness.

We suggest baking Lenten pie with buckwheat and potatoes in the oven using sponge yeast dough and potato broth.

For the test:
- potatoes – 1 pc.
- fresh yeast – 30 g
- sugar – 1 tbsp. spoon
- salt - to taste
- flour – 2-2.5 cups
- potato broth – 150 ml

For filling:
- buckwheat – 150 g (6 tablespoons)
- potatoes – 2-3 pcs.
- onion – 1 pc.
- vegetable oil – 2 tbsp. spoons
- water (for cooking buckwheat) – 1 cup (250 ml)

Additionally:
- vegetable oil for greasing the mold - 2 tbsp. spoons
- vegetable oil for greasing the pie - 1-2 tbsp. spoons
- sesame seeds for sprinkling the pie - 1-2 tbsp. spoons

Cooking Lenten pie with buckwheat and potatoes

1. First you need to boil the potatoes to get potato broth for the dough. Peel the tubers, add water (about 500 ml), add a little salt and boil until tender. Strain the broth into a separate bowl, leave one potato for the dough, and set aside the rest for the filling.

2. Prepare the dough. To do this, grind the yeast with sugar and leave it in a warm place for 20 minutes until it foams slightly.

3. Add warm potato broth to the yeast, mashed one potato, a pinch of salt, about 2 tbsp. spoons of flour. Mix the dough thoroughly, cover with a towel and place in a warm place for half an hour.

4. Add the rest of the flour little by little to the suitable dough, knead a soft dough, cover with a towel and place in a warm place again for half an hour.

5. Meanwhile, prepare the filling. To do this, prepare a viscous porridge from buckwheat and mashed potatoes from the remaining potatoes. Fry chopped onion in a frying pan with vegetable oil. Mix potatoes with buckwheat porridge and onions and add salt if necessary. The filling is ready.

6. Divide the dough, increased by 2-2.5 times, into 2 unequal pieces.

7. You will need a rectangular baking dish measuring 20x30. Cover it with baking paper and grease with vegetable oil.

8. Roll out a larger piece of dough to a thickness of 1 cm and place it in the mold, forming sides. Place the filling on the dough and smooth it out.

9. Roll out the second smaller piece to 1 cm thick, place it on top of the filling and pinch the edges.

You can diversify your Lenten menu with a very tasty pie with potato and buckwheat filling..

To prepare the pie we will need:

150 gr. buckwheat
3 pcs. potatoes (for dough - 1 pc.; for filling - 2 pcs.)
1 onion
Water (for cooking potatoes – 500 ml; for preparing buckwheat – 250 ml.)
30 gr. raw yeast
1 tbsp. Sahara
2 stacks flour (glass capacity 250 ml.)
150 ml. potato broth
Vegetable oil
Sesame (seeds).

Cooking method:

And these are the products that you will need to prepare lean potato pie with buckwheat.

Let's prepare the dough: grind the raw yeast together with sugar, put it in a warm place for 20-25 minutes.

We peel and boil the potatoes (you will need 1 piece in the dough), prepare the puree, do not drain the broth, it will also be needed in the dough.

Add warm potato broth, mashed potatoes, salt, 2 tbsp to the suitable yeast. flour, mix, cover and put in a warm place for half an hour.

Add the remaining flour in parts to the suitable dough and knead the dough.

Place the dough in a cup, cover and place in a warm place again for another half an hour.

During this time, we will prepare the filling, boil the buckwheat until tender, prepare mashed potatoes from the rest of the potatoes, and fry the onions, previously peeled and finely chopped, until golden brown. Combine the prepared ingredients for the pie filling, add salt and mix. Ready!

And the dough came up!

Divide the dough into two parts - larger and smaller.

Line a baking pan, size 20 -25, with baking paper greased with vegetable oil, roll out the larger part of the dough, place it in the pan, form high sides, spread the filling evenly.

Next, roll out a smaller part of the dough into a layer that fits the size of the mold, cover the filling and pinch the edges. Lightly toast the sesame seeds. Grease the pie with vegetable oil and sprinkle with fried sesame seeds.

Bake the pie at 200 degrees for 20-25 minutes until golden brown.

Then remove the pie from the mold, remove the paper, cut into pieces and serve.

This amount of ingredients makes a big pie.
Bon appetit!

In general, you can cook different delicious dishes from potatoes, they all turn out interesting and tasty in their own way. You can make potato gratin very easily and quickly; this dish turns out to be very unusual, and thanks to the sauce and cheese it takes on a more interesting taste.

Fried pies with potatoes and buckwheat...

Once upon a time, a very long time ago, about 17 years ago, at first this combination of products seemed strange to me, until I tried to eat such a pie, then my hand itself reached out for an additive, then another and another...

This recipe was shared with me by my respected mother-in-law Antonina Vasilievna, who lives in the Smolensk region, and she, in turn, got the recipe from her mother. So this recipe has been in her family for a very long time, and now in mine, and has taken root very firmly. The pies turn out very tasty, filling, with a pleasant, barely perceptible, nutty taste, which is imparted by fried buckwheat.

Antonina Vasilievna always serves these pies with pickled or pickled cucumbers and sauerkraut. (well, on occasion, he’ll also serve some cold vodka). This will create an incredible family dinner, warm and cozy! I wish the same for you!

So, recipe for fried pies with potatoes and buckwheat, let's go...

Compound:dough - flour - 600 g, milk - 300 ml, yeast - 10 g, salt - a pinch, sugar - 1.5 tbsp, butter - 30 g

filling - potato - 1 kg, buckwheat (raw) -150-200 g, salt, butter - 50-70 g, vegetable oil for frying pies.

Preparation: For the dough, sift the flour into a saucepan or deep bowl, add yeast, sugar and salt, pour in warm milk. Knead into a smooth dough and add room temperature butter at the end. Knead again and put in a warm place for 3 hours. Check and knead the dough with your fist every hour.

For the filling, peel and boil the potatoes, add salt, mash them, add butter.

Wash the buckwheat, place it in a frying pan with vegetable oil and fry for 10-15 minutes over high heat until slightly darkened and a nutty smell appears. Place buckwheat in a saucepan with mashed potatoes, mix well.

The filling for fried pies is ready. It needs to be cooled down.

The dough will increase in volume, knead it again, form a sausage and cut it into equal pieces

Roll out each piece with a rolling pin into a pancake, in the middle of which place the cooled potato filling (1 tbsp)

form pies with your hands

Pour vegetable oil generously into a wide frying pan and fry the pies on both sides for 7-10 minutes over moderate heat.

Serve salted or pickled cucumbers and sauerkraut with hot fried pies with potatoes and buckwheat.

This is such a simple and delicious lunch you can create for your family!

Bon appetit!

1 Boil the potatoes, drain the water (do not throw away the broth), and mash the potatoes into a puree. We will prepare the dough using the broth. Grind the sugar and yeast and place in a warm place for 10 minutes.
2 Cool 150 ml of potato broth to room temperature, add yeast, warm mashed potatoes and 2 tablespoons of flour, stir, cover with a towel and leave in a warm place for 20 minutes.
3 Dough the hem, add sifted flour to it in portions and knead a soft dough. Cover the dough with a damp towel and take it to a warm place for 50-60 minutes. During this period of time, knead the dough twice. That's it, the dough is ready to work, it has doubled in volume.
4 Boil potatoes and buckwheat until tender, separately. Cut the onion into cubes and fry in vegetable oil. Then mash the hot potatoes, add prepared buckwheat and fried onions. Add salt to taste.
5 Line a 15x15 cm mold with cooking paper. Roll out 2/3 of the dough into a layer 1 cm thick and place it in the mold so that there are sides. Fill the form with the dough filling.
6 Next, place the rest of the rolled out dough on top. Pinch the edges. Grease with sunflower oil and sprinkle with sesame seeds.
7 Bake the pie for 35-40 minutes at 190 C.

Found on Odnoklassniki

For the test:

Kefir - 2 cups

Vegetable oil - 0.5 cups

1 teaspoon dry yeast

Salt - 1.5 teaspoon

Sugar - 1 teaspoon

Flour - 3 cups

1 glass = 200 grams

Mix kefir and vegetable oil and heat slightly until warm. Pour yeast, salt, sugar and flour into the warm mixture. Separate the white from the yolk and add it to the dough, leaving the yolk to grease the top. If you feel like you need to add a little more flour, feel free to add it, just don’t overdo it. We put our dough in a warm place (I put it on the radiator) for 30 minutes. Meanwhile, prepare the filling.

For filling:

Peel 1 kg of potatoes and set to cook like mashed potatoes. Finely chop the onion and fry in vegetable oil. Pour 1 glass of buckwheat with 1 glass of boiling water or broth (if available). Put on the fire so that the liquid evaporates (buckwheat should remain half-cooked). When the potatoes are ready, drain the water and make a puree, add onions and buckwheat. Mix everything well.
Then roll out the yeast dough into a circle twice as large as the baking sheet. And put it on the baking sheet, then mix the potatoes with buckwheat. And close the dough with an envelope, having first wetted your hands in water so that the dough does not stick and it is convenient to pinch the ends. Decorate the top with the remaining dough and place into a preheated oven at 200 degrees for 45 minutes. From the remaining dough I also made 3 flatbreads (I added grated cheese inside) and fried them in vegetable oil.
This pie is delicious, both hot and cold. It will also keep in the refrigerator for 4 days. And it can be reheated in the microwave (as soon as it comes out of the oven). It is served with borscht or broth (instead of bread), as well as with jellied tongue, fish or jellied meat.

Another recipe.

The pie is very simple and tasty, almost everyone here bakes it. I made the dough in a bread machine using the most common yeast dough according to the recipe "Imperial buns", but it should be a little sweet.

"Imperial buns" according to Stern's recipe from bread machine .ru. I copy the author's recipe:

500 g white flour

300 ml warm milk

20 g fresh yeast or 7 g dry

1 table. spoon of sugar

1 tablespoon salt

75 g butter

1 egg, beaten (for brushing)

sesame, poppy

Heat the milk, pour it into the bucket of the bread machine. Then do everything as usual - sift the flour, salt, sugar, melted butter into different corners of the bread machine. “Dough” mode - 1 hour 50 minutes. Roll out the finished dough, roll it up, cut the roll into 15 pieces, form buns and leave them to rise in a warm place, covered with film, for 30 minutes. Make cuts with a sharp knife, brush with egg, sprinkle with poppy seeds or sesame seeds and bake for 15 minutes at 200 degrees Celsius. The buns are typically German and have a German name for a reason! They are NOT sweet, salty! But they are great for sandwiches and snacks! However, if you add 1.5 teaspoons of salt, it will not be worse.
I didn’t sprinkle anything on it, but I really liked the buns anyway. Yummy! My photo.

Yesterday I made half the dough, just 0.5 tsp salt and table sugar.

Boil the potatoes and buckwheat separately as usual, do not salt the potatoes. Drain the potatoes completely and mash them with a masher. Then I mix the potatoes with boiled buckwheat, add the fried onions in vegetable oil (there should be a lot of oil so that the onions float in it) and then add seasonings according to your taste: salt, black and red pepper, whatever you like, knead well. Place thinly rolled dough on a baking sheet, then our filling, and cover with a thin ball of dough on top, brush with yolk, sprinkle with black pepper on top, prick with a fork and into the oven until golden brown. Girls, try it, the pie is really delicious. You should eat it warm, with sour cream. And the next day, if you heat it in a frying pan, it’s absolutely delicious. (My little one doesn’t particularly respect buckwheat, but he eats the pie with great pleasure.)

BON APPETIT!!!